Step 1

Combine all brine ingredients in a large nonreactive pot. Heat and stir, about 5-10 minutes, or until sugar and salt dissolve. Remove from heat and cool completely. Add the turkey breast, cover and refrigerate overnight or at least 8 hours.

Step 2

Set slow-cooker to HIGH and spray the interior with nonstick spray.

Step 3

Remove the turkey from the pot and rinse it thoroughly with cold water, and pat it dry with paper towels.

Step 4

Place the celery, onions, and carrots in the bottom of the slow-cooker, and pour the broth over the vegetables.

Step 5

Set the turkey breast on top of the vegetables and pour melted butter over the turkey.

Step 6

Sprinkle the breast with salt, black pepper, sage, rosemary and orange zest.

Step 7

Cover the slow-cooker and cook on HIGH 2 hours, reduce the temperature to LOW and cook an additional 1-2 hours or until the internal temperature of the middle of the turkey breast registers 165°F-168°F.

Step 8

Remove the breast from the slow-cooker, cover with foil and let it rest 15 minutes.

Step 9

Cut into ½-inch slices and serve.

Step 10

Enjoy!